MANUFACTURING METHOD OF SIMMERED AND SOFTENED BAMBOO SHOOT

• Main Authors: FUKUCHI AKIMI, ARAI KAHEI, TERAI MASAKAZU
• Format: Patent
• Language: English; Japanese
• Published: 22.10.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a manufacturing method of simmered and softened bamboo shoots having the shape, taste, and flavor original to the food material, with softness to be crushed by a person having difficulty in chewing such as elderly person with tongue without using teeth for biting; requiring no complicated work or special apparatus.SOLUTION: The manufacturing method of simmered and softened bamboo shoots having the shape, taste, and flavor original to the food material, with softness to be crushed with tongue, without using teeth for biting is subjected to an enzyme treatment step of immersing 1 pt.wt. of bamboos in 1 to 1.5 pts.wt. of enzyme solution with a concentration of 0.004 to 0.04 wt.% for softening and a subsequent heating step for both of deactivation of the enzyme and cooking. The enzyme may be any one of cellulase, hemicellulase, and pectinase. To the enzyme solution, 0.001 to 0.04 wt.% of citric acid, phytic acid, malic acid, gluconic acid or acetic acid is added. 【課題】食材本来の形状および味、風味を保ちながら、高齢者などの咀嚼困難者が歯で噛まなくても舌でつぶせる程度の軟らかさを有し、なおかつ煩雑な作業や特別な機器を必要としない、軟化たけのこ煮の製造方法を提供する。【解決手段】たけのこ１重量部に対して０．００４〜０．０４ｗｔ％の濃度の酵素溶液１〜１．５重量部に浸漬させて軟化させる酵素処理工程の後、酵素の失活と調理を兼ねた加熱処理を行うことで、たけのこ本来の形状及び味、風味を保ちながら、歯で噛まなくても舌でつぶせる程度の軟らかさを有する軟化たけのこ煮。前記酵素が、セルラーゼ、ヘミセルラーゼ、ペクチナーゼのいずれかである製造方法。酵素溶液にクエン酸、フィチン酸、リンゴ酸、グルコン酸又は酢酸０．００１〜０．０４ｗｔ％添加する製造方法。【選択図】なし